Note: To make simple syrup, cook equal parts sugar and water over medium heat until sugar is dissolved. Cool and refrigerate. From Susan Selasky for the Detroit Free Press, adapted from Food and Drink magazine, summer 2009.

• 1/2 c. seeded and chopped cucumber

• Ice

• 1 1/2 oz. (3 tbsp.) gin

• 1 tbsp. lime juice

• 2 tbsp. simple syrup (see Note)

• 1/4 to 1/3 c. club soda

• Cucumber slices, blueberries and mint leaves for garnish

Directions

To a cocktail shaker, add the cucumber and muddle to extract all of the juices. Fill the shaker with ice and add the gin, lime juice and simple syrup.

Shake and strain into a tall glass filled with ice. Top with desired amount of club soda. Garnish with a cucumber slice, fresh blueberries and mint leaves.

Nutrition information per serving:

Calories 160 Cholesterol 0 mg

Carbohydrates 16 g Sodium 14 mg

Protein 0 g Calcium 9 mg

Fat 0 g Dietary fiber 0 g

Saturated fat 0 g Alcohol 14 g

LEMON-LIMEADE WITH MUDDLED STRAWBERRIES AND FRESH MINT

Makes about 12 cups.

From Susan Selasky for the Detroit Free Press.

• 2 c. granulated sugar

• 2 c. water

• 3 c. frozen unsweetened strawberries

• Juice of about 6 to 8 lemons

• Juice of 4 to 6 limes

• 1 bottle (1 liter) club soda

• Handful of mint leaves

Directions

In a small saucepan, mix sugar with water and set over medium heat. Bring to a simmer, stirring occasionally, and simmer about 10 minutes or just until sugar dissolves. Do not allow it to color. Remove from heat and cool completely. The mixture will become syrupy as it cooks. In another saucepan, place the frozen strawberries and 1 cup water. Cook until berries are soft. Use masher to mash the berries. Strain liquid into a bowl.

Juice the lemons and limes; you should have at least 1 1/2 cups of juice. Pour the juice into a pitcher or beverage server. Add the cooled simple syrup and the strawberry liquid. Add the club soda. Add ice cubes, lemon slices and mint leaves.